Wednesday, 11 May 2011


this has been the longest, unintentional, blog hiatus ever. it started with easter. and being home and wanting to be with my family, and my love. oh and that small thing called wedding planning. the fortnight home was great, my parents were incredible hosts, and the planning we got done was really epic - even for me! then there were insane delays getting back to london and since then it's been full-steam ahead with massive deadlines at work and not much free time. in time i promise to post about the best bits - the girls trip to florida with my mom, easter with our extended family, wedding planning and making (!), a shopping trip to buffalo and the best bridal shower i've ever attended (maybe because it was mine?)!

now, i'm right back on the health wagon (i might have tumbled - ok, full on fell - off while in canada) and i'm back to my old exercise ways...and goodness it feels great to be back at the gym and on the road - i'm allowed to run for 10 minutes at time, which is nothing, but something at least.

in an effort to keep the calorie explosion also known as my diet in check i've decided to do a little remake of my family's very favourite muffins...i love banana muffins so much that i intentionally buy more bananas than i can eat in a week - purely so that i can bake with them. ripe bananas also freeze very well, so if you don't have time to use them immediately, just throw them in the freezer, at the moment we've got half a dozen waiting to be used!

usually it's banana chocolate chip, with plain flour, butter and chocolate chips...

now it's banana blueberry with flaxseeds and yogurt the coming weeks i hope to continue the remake with some substitutions to the sugar and flour...

3 mashed ripe bananas
1/4 cup melted butter
1 tbsp plain, fat free, yogurt
1 egg
3/4 cup granulated sugar

1 cup all-purpose flour (plain flour for the brits)
1/2 cup ground (milled) flaxseeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1/2 cup blueberries

  1. preheat oven to 375F/190C
  2. combine wet ingredients with sugar
  3. stir in dry ingredients 
  4. fold in blueberries
  5. in a greased muffin tin drop approx 2 tbsp of mixture
  6. bake for 20 min or until tops are golden and knife comes out almost clean (banana muffins are incredibly moist so it's nearly impossible to get an entirely clean knife...)
this recipe can also be made into a loaf, just adjust the cooking time to 1 hour or until a knife comes out almost clean!

my remake drops the calorie count by only 10 calories (196 kCal a muffin), but really ups the fiber count and increases the protein. it also reduces the fat content with less butter. and having just had one, i can say they're pretty tasty!

1 comment:

  1. Welcome back! These muffins look really good... I wonder if keeping heaps of bananas in the freezer is a Canadian thing, because I've got a drawer of them as well. :)

    PS Looking forward to seeing your future sugar and flour free version of these. I "healthify" recipes by substituting oat flour and ground nuts, and by using xylitol (which you can find here) or stevia (which you can't get here), and I get lots of ideas from